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Fried fresh anchovies in Sorrento

Fried fresh anchovies in Sorrento

Pasta in sepie...pasta prepared in squid or cuttlefish ink...had this for dinner in Florence, Italy - amazingly wonderful

Pasta in sepie...pasta prepared in squid or cuttlefish ink...had this for dinner in Florence, Italy - amazingly wonderful

La Fontelina, Capri, Italy — by Fen. Lunch is def a seafood affair here. Grilled squid.

La Fontelina, Capri, Italy — by Fen

La Fontelina, Capri, Italy — by Fen. Lunch is def a seafood affair here. Grilled squid.

Fromage et charcuterie, à accompagner d'un morceau de pain ou de pommes de terre !

Fromage et charcuterie, à accompagner d'un morceau de pain ou de pommes de terre !

"RIsi e bisi" // Peas risotto, typical venetian  dish. I've probably eaten it 2/3.000 times and won't stop. :)

"RIsi e bisi" // Peas risotto, typical venetian dish. I've probably eaten it 2/3.000 times and won't stop. :)

Pasta with Anchovy Sauce and Fennel. This is a pasta fusion of sweet and salty, pungent and mild, sharp and delicate! - See my recipe at: http://www.allaboutcuisines.com/recipe/pasta-anchovy-sauce-and-fennels #Italian recipes

Pasta with Anchovy Sauce and Fennels

Pasta with Anchovy Sauce and Fennel. This is a pasta fusion of sweet and salty, pungent and mild, sharp and delicate! - See my recipe at: http://www.allaboutcuisines.com/recipe/pasta-anchovy-sauce-and-fennels #Italian recipes

Two favorite ball game treats, pretzels and nachos, combine in this tasty and easy-to-make recipe.

How to Make Pretzel Bite Nachos

Two favorite ball game treats, pretzels and nachos, combine in this tasty and easy-to-make recipe.

Pantelleria, Sicily (Italy): a toast with ricotta and honey

Pantelleria, Sicily (Italy): a toast with ricotta and honey

Clam linguine ~ my late mother-in-law's recipe.

Clam linguine ~ my late mother-in-law's recipe.

Each parmiggiano-reggiano wheel is inspected individually and given the stamp of approval.

Each parmiggiano-reggiano wheel is inspected individually and given the stamp of approval.

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